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Chicken Grandma Style Poulet Grand-mère (Serves 6 to 8) Garnishes 30 to 35 very small pearl onions, about the size of a large olive water 1/2 teaspoon salt 1 tablespoon sugar 3 tablespoons sweet butter Place onions in a skillet in 1 layer. Add water, just enough to cover the onions, and the rest of the ingredients. Bring to a rapid boil and cook bard to evaporate all the liquid, about 8 to 10 minutes. Reduce heat and continue cooking. Shaking the pan, brown the onions over the flame. Or, put the pan under the broiler for 1 or 2 minutes. Set onions aside. 3/4 pound salt pork (bacon before it is smoked; also called pork belly or sweet pickle. It is cured but not smoked.) Cut pork into lardons, approximately 1/2 inch by 1/2 inch by 3/4 inch. Cover with cold water, bring to a boil, and boil 2 minutes. Run cold water into the pan for several minutes. Drain. Cook in pan over medium heat to brown, tossing frequently, about 6 to 7 minutes. When brown, strain the pieces in a metal sieve and set aside. Discard the fat. 1/2 pound cultivated mushrooms 2 tablespoons sweet butter Clean the mushrooms and cut into halves, or quarters if very large. Toss in butter over high beat to brown lightly, until all the mushroom liquid has evaporated and the mushrooms start to brown. Set aside. Pommes Cocottes 4 large Idaho potatoes water Cut potatoes into large slices crosswise. Discard the ends. Cut each slice into several pieces lengthwise (each slice about 1/2 inch wide and 2 inches long). The important thing is to trim all the pieces so that they are about the same size and the same shape. That way they will cook very evenly. Cover with cold water, bring to a boil and drain. Do not refresh or rinse the potatoes under cold water after cooking. The heat will dry the potatoes. The 4 steps above can be done a couple hours ahead. Preparation 2 2 1/2-pound chickens 2 teaspoons salt 1 teaspoon pepper 3 tablespoons sweet butter 1 cup dry white wine Cut chickens into eighths (see how to bone out a chicken), and salt and pepper the chicken pieces on all sides. Melt 3 tablespoons of butter in a large sauteuse pan and add the chicken, skin side down. Brown for approximately 9 minutes; turn and cook 2 more minutes; then cover for 2 more minutes. Remove breast pieces, cover pan, and cook dark meat 7 to 8 minutes more. Replace the breast meat, add wine, cover, and cook 5 minutes more on high heat. 1 tablespoon sweet butter 1 tablespoon vegetable oil potatoes mushrooms onions lardons 1 cup Brown Sauce (see recipe) 1 tablespoon freshly chopped parsley In separate skillet, heat butter and oil. Add potatoes and toss until brown, about 6 to 7 minutes on high heat. This must be done at the last minute, otherwise the potatoes won't be crunchy. Add the mushrooms, onions, lardons, and beat. Put chicken on a serving dish. Add brown sauce to sauteuse pan and reduce liquid to approximately 3/4 cup over high heat. Taste for seasoning and add salt and pepper if needed. Pour sauce over chicken and spoon garnishes over all. Sprinkle with chopped parsley and serve immediately. This dish is also excellent done with veal chops instead of chicken. Return to Top |
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